1 lb. ground venison
1 can (16 oz.) whole tomatoes
1 green pepper, chopped
1 onion, chopped
1/2 c. raw long-grain converted rice
1 tsp. leaf basil
Dash of pepper
4 slices American cheese, cut into triangles

Put all but cheese in slow cooker, low heat - then put cheese wedges on top to melt down. Cook for 7-10 hours. Serve with more cheese. Serves 4.